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Trends in bread concepts and flavour
Consumers are becoming increasingly nutrition-aware. Research has shown that when buying bakery products how healthy they are is one of the most important criteria. Products must also fit within the consumer’s lifestyle or diet. This could mean an enrichment, for example the addition of fibre, vitamins and minerals, or an ‘impoverishment’, such as reduced carbohydrates, or as few allergens as possible, for example gluten-free. Anyone who wants to offer their customers a wide and varied range will have to meet consumer’ needs.
1. Gluten-free
Consumers look for gluten-free products because they, or someone in their household, are gluten intolerant. Another common reason consumers reduce their gluten intake is to improve their well-being: Perhaps eating classic bread makes them feel bloated, or maybe they simply want an alternative. More and more non-coeliac patients are choosing gluten-free products, primarily because the quality of these products has undergone a significant evolution. On top of that, the range of gluten-free products on offer has broadened significantly and now includes not only white and brown bread but also cakes and sandwiches.
2. Clean label
When it comes to the term ‘clean label’ many consumers are talking about the reduction and avoidance of E-numbers. Although E-numbers are substances that have been approved by the EU, there are consumers who are suspicious of these additives. In most bakery products these additives are useful due to their properties and simply leaving them out of a recipe would affect the end result. This is more often the case when the product in question is (pre) packaged rather than unpackaged. Nevertheless, in an effort to offer their customers simple and healthy solutions, manufacturers strive to apply the ‘clean label’ principle as closely as possible in respect of most of their bread mixes.
3. Extra nutritional qualities
Consumers view fibre as healthy and full of flavour. ‘Wholemeal’ is a key player in this. So fibre-rich alternatives – more than 6 grams per 100 grams of finished product – meet the expectations. Fortified foods enriched with extra vitamins and minerals also remain popular. Some wholemeal breads contain a number of vitamins (B1, B2, B12) plus vitamin D. Vitamin D, the sun vitamin, promotes resistance.
4. Reduced salt and sugar
Salt and sugar are often used as seasonings to enhance flavour. However, these ingredients are also under scrutiny and consumers are trying to reduce their consumption. As bread provides a significant portion of the daily salt intake, governments are encouraging this reduction by drawing-up regulations in respect of the level of salt in bread.
5. Nice stories
Consumers love stories about origins, especially when they emphasise the artisanal character of the product. The artisan baker can take advantage of, and benefit from, this by highlighting the authenticity of his breads and his traditional production process.
6. New tastes and textures
Ingredients considered to be tasty and healthy are interesting options for bread concepts. Think about mixes containing seeds, grains and legumes. These ingredients also provide a specific mouthfeel and bite characteristics. They also enable the combination of particular flavours, such as sweet with salty, spicy with fresh and sweet with sour.
7. Vegan
Vegan and plant-based are trends we cannot ignore. The impact of food production on the climate is playing a role in the consumer’s purchasing process more and more often. The majority of bakery products can be made from raw materials that are not of animal origin. This is not the case when it comes to the more luxurious bread concepts because they can also include milk products or honey-related ingredients. This is why more product packagings now specifically state ‘vegan’ when this is applicable.
8. Socially responsible
Food producers are responding to consumers’ need to limit their environmental footprint. They are, for example, looking at production close to home, the use of local raw materials and the recyclability of packaging. Corporate social responsibility is gaining in importance.
Dutch Spices is progressive
All Dutch Spices’ spice mixes, marinades and sauces are allergen-free and suitable for consumers who follow a vegan diet and/or halal dietary guidelines. Dutch Spices responds to the most frequently mentioned developments, such as gluten-free and as few E-numbers as possible, is an inclusive brand with its own story, has its own development department for new flavour concepts and its products are suitable for inclusion in vegan food concepts. Dutch Spices’ seasonings enable food professionals to offer a unique breadth of product variation and thus give a large group of consumers the opportunity to enjoy flavoursome food. At Dutch Spices we call this ‘Freedom of taste’.
Please feel free to contact us for more information.